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Article

Lactobacillus kimchii sp. nov., a new species from kimchi.

International journal of systematic and evolutionary microbiology - 1 Sept 2000

Yoon J H, Kang S S, Mheen T I, Ahn J S, Lee H J, Kim T K, Park C S, Kho Y H, Kang K H, Park Y H

Abstract excerpt

A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected to a polyphasic taxonomic study using phenotypic characterization and phylogenetic and genetic methods. This organism (MT-1077T) has phenotypic properties that are consistent with the description characterizing the genus Lactobacillus. Phylogenetic analysis based on 16S rDNA sequences...

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Identifiers

PMID: 11034488
DOI: 10.1099/00207713-50-5-1789

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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